• Korean journal of food and cookery science
• /
• v.10 no.4
• /
• pp.346-350
• /
• 1994

This investigation was undertaken for the purpose of studying the effect of the addition of the powder(0, 1, 2, 3%)from fruit of paper mulberry(Broussonetia Kazinoki SieboId) on the hardness, cohesiveness, elasticity, gumminess, chewiness, cooking loss and sensory characteristics of cooked ground beef with or without soysauce. The results obtained were summerized as follows; Hardness, gumminess, chewiness, and cooking loss were decreased by increasing the percent of adding the powder from the fruit of paper mulberry. As a result of sensory evaluation for cooked ground beef, sample with powder from the fruit of paper mulberry showed the higher scores in most of the characteristics. And cooked ground beef added the powder from the fruit of paper mulberry with soysauce showed the higher decreasing rate of hardness than those of without soysauce.

• Journal of the Korean Applied Science and Technology
• /
• v.9 no.2
• /
• pp.181-187
• /
• 1992

This study was designed evaluate the change of fat content according to cooking methods of ground beef. The results are summarized as follows. 1. The fat content of ground beef is the lowest in boiling cooking method. 2. The fatty-acids composition of ground beef is mainly palmitic and oleic acids. The fatty acids hardly change according to cooking methods. 3. P/S ratio is inclined to increase a bit after cooking than pre-cooking. From all the results obtained in this study it can be conclude that fat content is the lowest in boiling and microwaving cooking methods and fatty acid composition is mainly palmitic and oleic acids.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.5
• /
• pp.564-572
• /
• 2006

The application of Consomm prepared with different ingredients of ground beef and ground chicken ingredients to improve the taste preferences and reduce saving the food cost of Consomm was attempted by reviewing fundamental data and its examining the effect on the physicochemical characteristics of treatment. These treatments were prepared with the following different ratios (9:1, 7:3, 5:5, 3:7, 1:9 ; w/w) of ground beef to and ground chicken: 9:1, 7:3, 5:5, 3:7, and 1:9, w/w, respectively. Gelatin contents were increased significantly with by increasing the mixed ratio of ground chicken. The free sugars identified from Consomm were, glucose, fructose, and sucrose. Free sugar contents, increased significantly by with increasing the mixed ratio of ground beef. (Ed- what are the highlighted treatments? You need to explain in this abstract otherwise the reader doesn't know. For simplicity I suggest you don't use such nomenclaturehere in the abstract and simplify with merely the weight ratios. Confirm the changes that I've made) The highest and lowest free sugars werewas shown at A9:1 and 1:9 treatments, respectively whereas the lowest value was shown at I treatment. As many as 20 different kinds of free amino acids were detected infrom the Consomm and the amount of total amino acids waswere increased with by increasing the mixed ratio of ground chicken. The contents of arginine, glutamic acid and alanine contents were high in the free amino acids of Cconsomm prepared with different ingredients. The In the changes of mineral contents in the Consomm prepared with different ingredients, the mineral showed high contents increased according to in the following order of: K, Na, P, Mg, Ca, Fe, and Zn. From the The results of analysis results, in the Relatin contents, free sugars, free amino acids and mineral contents were all increased with by increasing the mixed ratio of ground chicken. The 7:3 treatment showed From above results, it was showed that B treatment prepared with a ratio of 1 ground beef to 3 ground chicken was the bestmost preferred in physicochemical qualities.

• Food Science of Animal Resources
• /
• v.32 no.2
• /
• pp.162-167
• /
• 2012

Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electrophoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at $1,000{\mu}g$/mL showed an ability to bind approximately 65% of the iron in a 3 mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at $4^{\circ}C$ compared to that of the control (p<0.05). Additionally, color stability of ground beef containing the extracted phosvitin was enhanced (p<0.05). The pH, cooking loss, texture, and sensory properties of the ground beef were not affected, by adding up to 500 mg/kg of the extracted phosvitin. This result suggests that the phosvitin extracted from egg yolk could be used as an antioxidant reagent. In particular, phosvitin would be more amenable for use in meat products because it is a natural protein derived from animal products.

• Food Science of Animal Resources
• /
• v.34 no.6
• /
• pp.784-791
• /
• 2014

The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.3
• /
• pp.422-433
• /
• 2011

The objective of this study was to evaluate their effects as the meat antioxidant and on the antioxidant enzymes like superoxide dismutase(SOD) and catalase during the refrigeration storage of ground beef, respectively. Ground beef loin was treated by three natural antioxidants(pycnogenol, catechin, ${\alpha}$-tocopherol) and the synthetic antioxidant(BHT) at the level of 0.01%(w/w) of total fat. Samples were refrigerated at $4{\sim}6^{\circ}C$ for 3, 5, 7 and 10 days to evaluate the color and the pH as the quality parameters, TBA value and fatty acid composition as the parameters of lipid peroxidation, and the activities of SOD and catalase. This study showed that catechin and pycnogenol were excellent in terms of meat color, pH and delaying lipid peroxidation and also maintained the activity of in vivo SOD and catalase better than ${\alpha}$-tocopherol and BHT. These results suggested that the duration of the refrigeration of ground beef may be prolonged up to 10 days in catechin and pycnogenol treated ones in terms of the lipid peroxidation, but 5 days of refrigeration will be more adequate if considering the microbial safety as food, too.

• Food Science of Animal Resources
• /
• v.35 no.2
• /
• pp.211-215
• /
• 2015

From the previous study, Enterococcus faecium SH01 was isolated from mukeunji, an over-ripened kimchi, and it produced bacteriocin SH01. Bacteriocin SH01 showed an inhibitory effect against Listeria monocytogenes ATCC 19111, a bacterial strain causing human listeriosis. Crude bacteriocin SH01 was purified by ammonium sulfate precipitation and its inhibitory activity at two concentrations (500 and 1,000 AU/g) against Listeria monocytogenes ATCC 19111 was investigated in ground beef at increasing temperatures (5, 10, 15, and 20℃) for 8 d. The number of Listeria monocytogenes ATCC 19111 significantly decreased (p<0.05) as the concentration of bacteriocin increased from 500 to 1,000 AU/g. Intrinsic crude protease activities in ground beef were examined and increased as the temperature increased. Experiments varying both the concentrations of added bacteriocin SH01 and temperature demonstrated a maximum inhibition (2.33 log reduction of bacteria) in samples containing 1,000 AU/g of bacteriocin SH01 incubated at 20℃. When the crude bacteriocin SH01 solution (1,280 AU/mL) was incubated with crude protease solutions at different temperatures, its activity decreased by only half (640 AU/mL), as assessed in an agar well diffusion assay. The finding that the antilisterial activity of bacteriocin SH01 increased with temperature can be explained by the fact that higher temperatures increase bacterial membrane fluidity, thereby promoting the cellular penetration of bacteriocin SH01 into L. monocytogenes. Bacteriocin SH01 may be an excellent candidate as a biopreservative for controlling L. monocytogenes growth in ground beef.

• Food Science of Animal Resources
• /
• v.34 no.4
• /
• pp.525-532
• /
• 2014

This study was designed to elucidate the effect of ozone exposure on the bacteria counts and oxidative properties of ground Hanwoo beef contaminated with Escherichia coli O157:H7 at refrigeration temperature. Ground beef was inoculated with 7 Log CFU/g of E. coli O157:H7 isolated from domestic pigs and was then subjected to ozone exposure ($10{\times}10^{-6}kg\;O_3h^{-1}$) at $4^{\circ}C$ for 3 d. E. coli O157:H7, total aerobic and anaerobic bacterial growth and oxidative properties including instrumental color changes, TBARS, catalase (CAT) and glutathione peroxidase (GPx) activity were evaluated. Ozone exposure significantly prohibited (p<0.05) the growths of E. coli O157:H7, total aerobic and anaerobic bacteria in ground beef samples during storage. Ozone exposure reduced (p<0.05) the CIE $a^*$ value of samples over storage time. The CIE $L^*$ and CIE $b^*$ values of the samples fluctuated over storage time, and ozone had no clear effect. Ozone exposure increased the TBARS values during 1 to 3 d of storage (p<0.05). The CAT and GPx enzyme activities were not affected by ozone exposure until 2 and 3 d of storage, respectively. This study provides information about the use of ozone exposure as an antimicrobial agent for meat under refrigerated storage. The results of this study provide a foundation for the further application of ozone exposure by integrating an ozone generator inside a refrigerator. Further studies regarding the ozone concentrations and exposure times are needed.

• Food Science of Animal Resources
• /
• v.32 no.4
• /
• pp.448-457
• /
• 2012

The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and $25^{\circ}C$, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.6
• /
• pp.473-488
• /
• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.